Blackberry Mustard Grilled Steak and Herbed Stuffed Zucchini


For the blackberry mustard sauce:
For the steak:
  • 12 oz Top Sirloin or other beef cut for grilling
  • Salt and Pepper to taste
  • Rosemary stalks for skewers
For the grilled herb stuffed zucchini:
  • 3 small Zucchini (cut lengthwise into 1/4 inch slices)
  • 1 tablespoons Olive Oil
  • 1/8 teaspoon Salt
  • 1/8 teaspoon freshly ground Pepper
  • 2 oz herbed Goat Cheese


  1. Make Blackberry mustard sauce: combine blackberries, dijon mustard and remaining ingredients in a small saucepan and heat on medium until all ingredients are well blended. Simmer for 10 minutes
  2. Preheat grill to medium
  3. Discard outermost slices of zucchini and brush the rest with oil on both sides. Sprinkle zucchini with salt and pepper. Grill until tender, about 4 minutes on each side. Cool for handling
  4. In a small bowl, mash goat cheese with a fork
  5. Put 1/2 teaspoon of goat cheese 1/2 inch from the end of the zucchini and roll, place seam side down on a platter
  6. Grill steak to desired doneness
  7. Cool slightly and cut into 1-1/2 inch cubes
  8. Remove lower leaves form rosemary stalk
  9. Thread cooked steak cube, zucchini roll-up and cherry tomato onto the rosemary skewer
  10. Plate and drizzle with Blackberry Mustard Sauce
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